Chef Tee’s Liquid Amino Marinated Wild Atlantic Salmon

Serves 4 to 6
Prep time: 5-to-10  minutes; cooking time: 5-to-10 minutes

  • 4 (6 ounce) salmon fillets, with or without skin
  • 3 Tbsps. liquid amino
  • ½ -to- 1 cup canola oil
  • Zest shavings from 1 lemon
  • Salt & Pepper to taste
  • 1 cup water
  • 4 Tbsps. butter, cold
  • Basmati rice (follow directions on package, but use your favorite broth or flavored water instead of plain water to add additional flavor; for example when I parboiled butternut squash, I used leftover squash water to make rice)
  • Butternut Squash Hash
  • Garnish — harissa


  1. Preheat oven to 325°F.
  2. In large bowl, whisk together liquid amino, ½ cup canola oil, lemon zest shavings; add salmon, rub mixture over salmon fillets; marinate about 5 minutes.
  3. Pat fillets dry w/paper towel.
  4. In large skillet, heat ¼ cup oil over medium-high heat; add a few salmon fillets (just enough so don’t crowd pan); brown on both sides (about 1 minute per side); remove from pan.
  5. Repeat step 4 for rest of salmon.
  6. Put browned salmon in large baking dish; bake uncovered for 5-to-10 minutes or until desired doneness.
  7. Add water, butter to hot skillet (make sure heat is turned off); season w/Salt & Pepper; stir until butter melts.
  8. Spoon butter sauce over salmon, top w/harissa; serve w/Butternut Squash Hash and basmati rice.


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